RIFERMENTAZIONE IN BOTTIGLIA
This wine with its fruity fragrance and soft taste undergoes a second fermentation in the bottle creating sediment which gives it an unmistakable hint of crusty bread.
Fruity with an unmistakable aroma of yeast and bread crust
Light, subtly lively, fruity and vaguely aromatic
Close to zero.
6 - 10° C
Glera (formerly known as Prosecco) grown in the Treviso D.O.C. zone.
Whole berries fermented off the skins under soft pressure.
PRESA DI SPUMA
Second fermentation in the bottle (this is the original method used in the production of the first sparkling Prosecco where yeast deposits on the bottom of the bottle).
Perfect with oily fish, cold meats and cheese. As the wine is left on the yeasts Prosecco is among the very best accompaniments for these kinds of foods.